Smothered Cowboy Salisbury Steak

Smothered Cowboy Salisbury Steak is a favorite main entree of many American households nationwide. Most people believe it originated in the Southwestern states as far back as the early 19th century, during the heyday of Cattle ranching and cowboys. Hence the name, Smothered Cowboy Salisbury Steak.

For the Sauce and Toppings:

8 oz. fresh or canned Portabella mushrooms, sliced. (You can also use dried mushrooms, but will need to rehydrate them before including them in this dish preparation, and would only need 4 oz. of dried to have 8 oz. fully hydrated mushrooms)

Directions:

In a medium bowl, combine ground beef, soup mix, salt, pepper, and garlic powder. Add milk, bread crumbs, egg and 1 Tbsp. Worcestershire sauce and mix with your hands until combined (try not to over-mix, as this can make the patties tough). Divide into 6 equal portions and shape into patties.

In a large sauté pan, heat 2 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat. Working in batches, brown the patties on both sides and place in a 9×13″ baking dish. Set aside and reduce heat to medium. Add mushrooms to the pan and cook 4-5 minutes or until browned and tender. Season with salt and pepper and sprinkle over the patties.

Return pan to medium heat and add onions. Add a little more olive oil if necessary to keep the onions from sticking. Cook onions until golden and tender, about 5-6 minutes. Season with salt and pepper and sprinkle over the patties.

Cover baking dish with foil and bake at 375 degrees for 30 minutes. Serve your Smothered Cowboy Salisbury Steak after letting it cool and set up a bit, but still very warm, almost hot.

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